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For a meal that won't leave you hungry, head to Burger King for a juicy patty and side of your choice.
Those watching what they eat can still enjoy Burger King's menu, which features a number of healthy and low-fat items.
Those with sensitive ears may want to stay away from this burger joint, though, as it can get quite loud.
Drift away from stuffy dress-code conventions and dine in comfort at Burger King.
Or, take your food to go.
At Burger King, diners can make use of the safe bike rack.
The super-affordable fare at Burger King will definitely make your budget happy too — prices are almost always under $15.
Burger King dishes up breakfast, lunch, and dinner, so stop by for your favorite meal.

Afghan Cuisine & Banquet Hall's chefs make a mean kabuli pulao. In the words of Seattle Weekly food writer Hanna Raskin, the dish?which consists of broth-boiled basmati rice, shredded carrots, raisins, and a juicy lamb shank?"makes you want to eat nothing but lamb forevermore."
Lamb is just one of the meats that chefs skewer onto kabobs at Afghan Cuisine & Banquet Hall. Others include marinated chicken and meatballs seasoned with curry, ensuring that they leave an easily trackable, bright-yellow trail when they roll away. Family recipes dictate the careful creation of main dishes as well as their saucy compliments, such as garlic-yogurt and cilantro chutney, which diners can sop up with fluffy naan. They can sample authentic Afghan drinks, too, in the form of Afghan tea or dogh, a cucumber-yogurt drink.

Treat yourself to a healthy, topping-stacked sandwich from Blimpie.
For healthy and gluten-free fare, head to Blimpie.
Little ones are just as welcome as their parents at Blimpie.
Great place to bring the whole family with great food and a business casual dress code.
For those in a hurry, the restaurant lets you take your meal or snack to go.
Catering from Blimpie will take your party to the next level.
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Prices don't get much better than this, either, with typical meals running under the $15 mark.
For a quick and easy payment solution at Blimpie, pay by major credit card.

After attending culinary school, Lebanon-born Moussa Elmoussa decided to open a restaurant using Mediterranean recipes borrowed from the mother of his half-Grecian wife. More than 17 years later, he continues to prepare a menu made with nutritious, healthy ingredients such as lemon juice, chopped cucumbers, and low-fat yogurt from dieting cows. Chefs at both locations carve kosher and halal lamb, chicken, and beef for gyros, stuff grape leaves with rice, and ladle out housemade tzatziki sauce.

Fatburger's gourmet burgers range from 2.5 oz. single-patty "baby fat" burgers ($2.49) to the XXXL 24 oz. thrice-stacked "triple king" ($9.69), with three more moderate options in between. Made from 100% lean beef, Fatburger's gourmet burger combos start at $4.99 (beer/burger combos start at $5.99), and all of the grilled goodies come topped with fresh veggies, while optional add-ons ($.59–$.89 each) are available for a custom chow-down. Plop a scoop of chili on your burger and cover it with a slice of cheese for a decadent dining experience, or create a breakfast-themed burger with bacon and an egg. Fatburger's chicken sandwich ($4.99 alone or $8.99 for combo; grilled, fried, or spicy), turkey burger ($4.49 alone or $7.99 for combo), and veggie burger ($4.79 alone or $8.49 for combo) offer awesome alternatives to bovine-based meals. Homemade onion rings ($2.89) or skinny fries ($2.39) act as lovable sidekicks for your brooding, misunderstood burger without a cause, while a sweet Maui-banana or cookies-and-cream milkshake ($3.79) can double as the skankified Olivia Newton-John it wins during the final musical number.

With an extensive menu of island-inspired eats, the eatery blissfully deserts feasters on an island of inspired cuisine. Start with an order of Spam musubi and enjoy the canned delicacy swaddled in a nori wrap with egg and rice ($4.95) or go for an order of Shanghai-style lumpia, a Pac Island family recipe of pork, shrimp, and vegetables in an eggroll-esque package ($5.50). Dinner at the eatery offers an abundant bounty of nourishment, with everything from noodles, rice, and burgers to their 13 barbecue combination platters. The loli chicken and Kalua pork, whose delectable pairing of barbecue chicken and slow-smoked pulled pork sautéed with cabbage ($10.49) was crowned best entree in the 2007 Taste of Tacoma festival, while the teriyaki-marinated kalbi short ribs ($10.95) was top entree in 2006. Most platters are served with two scoops of rice and either macaroni salad or island slaw. Salute sweet teeth with a tropical-fruit smoothie ($4.50), slice of pineapple upside-down cake ($3.75), or slice of molten-chocolate "luv-a-lava" cake ($5.95).

Groupon Guide

According to Paris-trained chef Jim Drohman, French cooking isn’t hard to do in an American home. All you need is nutmeg, good cheese, and a lot of cream.
Jim Drohman’s French cuisine isn’t snooty or dainty. In fact, he’s behind one of the biggest meat dishes in Seattle: Café Presse’s whole roasted chicken for two, which weighs in at a whopping 3.2 pounds.
Café Presse (1117 12th Ave.) is one of two French eateries that Jim owns with his business partner, Joanne Herron. The Parisian plates there contrast with the countryside classics (rabbit liver terrine, anyone?) at Downtown’s Le Pichet (1933 1st Ave.). And before he was managing double kitchens, Jim trained at the Ecole Supérieure de Cuisine Française Jean Ferrandi in Paris.
He says that you don’t need a degree from abroad to cook the French way, though. The original French chefs were women cooking at home, and the whole culinary system is rooted in the “grandmotherly techniques of the countryside.” In other words, techniques accessible to those of us who don’t own gratin dishes.
To prove his point, Jim told us how to Frenchify three American classics—mashed potatoes, roast chicken, and mac ‘n’ cheese—from the comfort of your own counter.
MASHED POTATOES
The American way: Boil peeled potatoes until they’re soft, then mash them up with milk, butter, and all the salt you own. Instant mashed potatoes are also extremely American.
The easy way to Frenchify it: “Replace the milk with cream…heated until just warm,” Jim says. Replace your normal butter with “a big lump of unsalted butter,” and add some grated nutmeg and pepper to your salt. Potato-wise, he recommends russets (they’re what his mom would use).
The less easy way to Frenchify it: Make what Jim calls “the most decadent purée de pommes de terre ever.”
Start by gently simmering peeled yellow fingerling potatoes (“in France, the best variety are called rattes,”) in salted water until they’re soft. Drain them. Then, spread them on a sheet pan and dry them in an oven set to medium for about five minutes. “Removing the [excess] water allows the potatoes to take on more butter and cream,” Jim says.
To finish it off, purée the ultra-soft potatoes by running them through a sieve, and add unsalted butter and heated cream until the mixture is very smooth. Season with salt and pepper.
ROAST CHICKEN
The American way: Buy a rotisserie chicken at the grocery store, then say you roasted it yourself.
The easy way to Frenchify it: Truss the chicken with string (see Martha Stewart’s how-to here), baste it with butter, and season it with sea salt and fresh ground pepper. Then, throw it in a pan and roast it in the oven for about an hour—Jim recommends setting the temperature at 450 degrees. While it’s cooking, periodically baste it with more butter.
It’s done when it’s hot in the deepest part of its thigh. According to the health department, “hot” means 165 degrees, but…“I can tell you that if the thigh is 165 the breast will be a bit dry,” Jim says. “However, far be it from me to contradict the health department.”
The (way) less easy way to Frenchify it: This way requires an open fire, black truffle slices, and goose liver, so you probably shouldn’t try it at home unless you’re a professional chef and a firefighter. It was a specialty when Jim was working at Le Coq de la Maison Blanche, a third-generation, family-run auberge in Paris: chicken roasted on a spit on the dining room’s huge hearth.
First, they stuffed the chicken. Herbs and black truffle slices went under the skin, and a mix of bread, chestnuts, and goose liver went into the body cavity. Next, they roasted it “until the stuffing was hot and the skin of the bird was crispy and golden.”
MAC ‘N’ CHEESE
The American way: Buy a box of mac ‘n’ cheese, and do what the box says.
The really easy way to Frenchify it: Refer to your mac ‘n’ cheese as “Gratin de Macaroni.”
The easy way to Frenchify it: Make a mornay sauce. That’s béchamel sauce (try Mario Batali’s recipe here), but flavored with grated gruyère, a bit of cayenne, and some fresh grated nutmeg.
Boil up some pasta and drain it well. ”I like to use ziti pasta tubes,” Jim says, “which are similar to the macaroni used in France.” Toss the pasta in the sauce until it’s coated generously, then put it in a buttered baking dish, top it with more grated cheese, and heat it in the oven (set to medium) until it gets bubbly.
The less easy way to Frenchify it: This is Jim’s favorite way to make mac ‘n’ cheese, because it “honors the dish’s roots in the Savoie region in the French Alps.” That’s how you know it’s fancy.
Bring a half-and-half mix of good chicken stock and whole milk to a simmer. Add a splash of white wine, and season with salt, pepper, and nutmeg. Boil your macaroni in this instead of water, and when you drain the pasta, save the liquid. Thicken it with beurre manié—a half-and-half mix of soft butter and white flour kneaded together sans heat. This is your sauce.
Toss the hot pasta with diced reblochon cheese, ham, and spinach leaves. Then, coat it in the sauce, put it in a gratin dish (or a regular dish), and top it with bread crumbs. Bake it until it’s golden brown.

The Japanese population of Seattle is about what it was in the early 1930s, even though the overall population has almost doubled. Segregationist policies forced immigrant enclaves, and—before the Depression chased away immigrant jobs, and deportations to wartime internment camps, emptied the neighborhood—this was the heyday of Seattle’s first Nihonmachi, or Japantown.
Today in Wallingford, miles north of the original Nihonmachi (a 15-block area on the north side of today’s International District), there is something of a new Nihonmachi forming with the opening of a number of Japanese restaurants. They stretch from the western edge, where an un-named window on Stone Way sells udon noodle soup, straight up 45th to the eastern edge, where Mutsuko Soma crafts quite a name for herself with handmade soba noodles. In between are the old—Musashi’s has been serving sushi since the ‘80s—and the new—Ramen Man just opened in late 2013. While the full spectrum of Japanese cuisine is too much to ask from one city, let alone one neighborhood, Wallingford’s selection is vast. There is robata (grilled food) and izakaya food (small plates) at Issian and 4649 Yoroshiku, udon noodles at the un-named stand, ramen noodle soups at Ramen Man and 4649 Yoroshiku, soba and elegant appetizers (as well as a killer cocktail selection) at Miyabi 45th, and affordable sushi at Musashi’s and Kozue.
Further south, Seattle’s original Nihonmachi tries to keep up with the array and quality of Japanese cuisine in Wallingford. When it formed, 2.3% of Seattle’s population was Japanese. Today, the area is sprinkled with remnants of that time: Maneki serves the same high-quality sushi it has for over a century; the Panama Hotel (made famous by The Hotel at the Corner of Bitter and Sweet) remains, its current teahouse as much a staple of the neighborhood as the original, pre-World War II version pictured on its walls. As Japanese food has gained in popularity throughout the last few decades, newer restaurants in the area carry on the tradition with an izakaya (Kaname), sushi spots (Fuji Sushi and Tsukushinbo), and further afield, a bakery (Fuji), a ramen shop (Samurai Noodle), and even a giant grocery store (Uwajimaya).
The 2010 census says that only 1.3% of Seattleites today are Japanese, but that does not hinder the popularity of the cuisine. The Nihonmachi north of Jackson Street was born of racial segregation, the forcing of all Japanese people and businesses into a single area. The new Nihonmachi on 45th, more food focused than cultural or demographic, is born out of the opposite—the spreading of a cuisine to wherever restaurants are able to find happy customers of all ethnicities. A quick glance at the line outside Musashi’s on a weekday evening indicates that place is very much Wallingford.

Where to get the best Pho in Seattle? What are the best Vietnamese Restaurants in Seattle? When it’s raining, a big bowl of pho is many things. It always hits the spot. It is always a good time for Pho Noodles. There are so many best Vietnamese restaurants in Seattle. Everywhere you go seems to be the next best pho in Seattle. The following restaurants list below are my favorites. They are tasty and hits the spot in their own particular way. Restaurants listed below are listed at random.Green Leaf Vietnamese Restaurant | 1684 Douglas Street, Victoria, BC V8W 2G5 | greenleaftaste.comIf you are looking for a Vietnamese restaurants with something more than just a bowl of Pho, than Green Leaf will soon become your old favorite. The restaurant is tiny and perhaps underwhelming, but they sure make a mean Banh Xeo savoury crepe stuffed with shrimp. If you are tired from pho noodles, Green Leaf has a good Hu Tieu My Tho clear vermicelli noodles option with a clear pork rib broth, seafood and minced pork.Ba Bar | 550 12th Avenue, Seattle, WA 98122, United States | babarseattle.comThe broth from bone marrow and knucklebones at Ba Bar is clear but powerful. The menus has meaty ingredients and a variety of classic Vietnamese dishes. Be sure to try their crafted cocktails like the Moscow Mule and fresh baked pastries. Ba Bar even has macarons, pate chaud to pineapple upsidedown cakes and housemade jams to go. No wonder Ba Bar is open late night until 4am on Friday and Saturdays.Hoang Lan Restaurant | 7119 Martin Luther King Junior Way South, Seattle, WA 98118, United StatesWhen you see the same dish on every table, you order that dish. Bun Bo Hue is what Hoang Lan specializes in. And a damn job it does. The bowl is filled with pork hock, congealed pork blood, thinly sliced beef. The complex broth has a secret ingredient of fresh pineapples to lend the sweet acidity flavor profiles. And remember, Cash Only.Hue Ky Mi Gia | 1207 South Jackson Street, Seattle, WA 98144, United States | huekymigia.com/menuOne of the most amazing garlic butter chicken wings. Lightly batter and flash fried with minced garlic, white onions, and green onions. Crunchy and shatters with each bite for a juicy meat center. This Chinese – Vietnamese restaurant also offers braised duck noodle soup marinated with Chinese herbs and spices. Faux pho? No problem.Pho Bac | 1314 South Jackson Street, Seattle, WA 98144, United States Pho on a boat. There is no menus except a sign on the wall that has a good selection of steak, fatty brisket, tripe and meatballs. The broth is pretty awesome too with a little sweetness. Always full of fresh herbs like basil and jalapenos. All for $8.
Local Pho | 2230 3rd Avenue, Seattle, WA 98121, United States | localpho-seattle.comFriendly staff with minimal wait times. Order from crowd favorites like chicken wings with pepper sauce, egg rolls and a hot bowl of seafood pho. Generous amount of seafood in a light flavorful broth. Try the tofu spring rolls served with peanut sauce. Lightly seasoned and not too salty. Vegetarians, it’s all about options right?Thanh Vi | 4226 University Way Northeast, Seattle, WA 98105, United States, | thanhvi.netReasonable priced and a good variety on menu including Banh Mi Vietnamese sandwiches, pho noodles, spring rolls and broken rice. Thanh Vi is located in the University District next to the University of Washington. Be sure to spot plenty of students. Service is quick and friendly. They make a mean bowl of Vegetarian pho!Pho Viet Anh | 6510 Roosevelt Way Northeast, Seattle, WA 98115, United States | phovietanh.comHard to beat an eight dollar deal with good quality meat and flavorful broth. Generous portions and piles of tender meat. Brisket! Tendon! Flank! Go ahead and drink all the soup, you won’t be thirsty! We love the Bun Bo Hue spicy beef Vietnamese round noodles here. We hope you do also.